Fried Zucchini (courgettes) / Eggplant

Ingredients:

1 large zucchini, washed, trimmed,

cut lengthwise into strips

¼ cup of virgin olive oil

1/2 tablespoon of salt

For batter:

200 grams of bottled soda water

1/2 teaspoon of sea salt

3 tablespoons of all-purpose flour

Directions:

Prepare zucchini/eggplants: Cut them in slices; in half if they are long. Put slices in a bowl, salt, and let sit 20 minutes. Pour off liquid before putting in batter.

Make the batter: Pour the soda into a bowl, and stir in flour and salt slowly, using a whisk or fork to mix.

Bring oil to high heat (5 out of 6) and place slice per slice into the batter and then immediately in the frying pan. Bring the heat down to 3 and finish with all the slices.

Preferably place the fried slices in a plate with paper in order to absorb extra oil and after a few minutes are ready to be served.

Tip:

The key to great crispy zucchini is to slice thinly and fry at high heat so the zucchini has time to cook but not absorb a lot of oil. My grandmother was always cooking both eggplant and zucchini simultaneously, as the taste of both blends very nicely. You may serve with French fries and Greek salad as main dish or even as a starter.

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